Vacuum frying technique

Vacuum frying is to fry and dehydrate food at low temperature (80~120℃), which can effectively reduce the damage of high temperature to food nutrition.

Vacuum frying has unique effect on deoiling. Mainly used in:

① Fruit: apple, kiwi, wood grape, persimmon, strawberry, grape, peach, pear, etc.;

② Vegetables: tomato, sweet potato, potato, green bean, mushroom, garlic, carrot, green pepper, pumpkin, onion, etc.;

Vacuum frying technology organically combines frying and dehydration, so that the sample is in a state of negative pressure, and its absolute pressure is lower than atmospheric pressure. Food processing in this relatively anoxic situation can reduce or even avoid the harm caused by oxidation (such as fatty acid oxidation, enzymatic Browning and other oxidative deterioration, etc.), and has the effect of color preservation and fragrance preservation for food. Suitable for fruit, vegetable and meat products.